The Best Smoked Salmon Deviled Eggs include absolutely everything you want in a bagel, cream cheese & lox, minus the bagel. These beauties are a mouthful of flavor and are a perfect hors d'oeuvre or brunch dish.
Inspiration
Tis' the season!
For eggs, that is! Easter Sunday and Mother's Day are both just around the corner, and both of these holidays invite eggs to the lunch or brunch table.
And why not make them beautiful and artful? This recipe is exactly that, and it also happens to result in the best Smoked Salmon Deviled Eggs ever!
(In my humble opinion, of course.)
I'm telling you, if you love the flavors of a bagel, cream cheese and lox, you will adore these Smoked Salmon Deviled Eggs.
Just imagine an egg in place of the bagel. 
When to serve Them
- In my mind, the most popular meal on Mother's Day is brunch -- and brunch is all about eggs. The same goes for Easter.
- Holidays are fun, but these eggs would be lovely at any brunch any time of year.
- They would also be a loved hors d'eouvre at a cocktail party.
- How about for an afternoon tea?
Can you make them ahead?
Yes you can.
They can be made up to about four hours ahead of time. They should be kept refrigerated, very lightly wrapped with plastic wrap.
And you can make the filling and roll the "roses" the night before. Again, keep everything refrigerated.
Smoked Salmon Deviled Eggs take a bit of time to assemble, and it's well worth every second.
I tend to find assembling dishes like this relaxing and zen-like. That may just be me, but try it and see how it goes for you. I'd love to know if you have a similar experience.
More Delicious Deviled Eggs
Enjoy every last egg!
The Best Smoked Salmon Deviled Eggs Recipe
Ingredients
- 4 ounces smoked salmon, very thinly sliced
- 1 tablespoon fresh dill finely chopped (plus 18 tiny sprigs for garnish and a handful of sprigs for the platter)
- 9 large hard boiled eggs
- ¼ cup sour cream
- 3 tablespoons finely diced red onion divided
- 2 tablespoons tomatoes, washed and dried, seeds removed, finely diced
- 1½ tablespoons capers, roughly chopped (plus 18 left whole for garnish)
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- 2 teaspoons lemon juice
- ¾ teaspoon salt
- a few turns of freshly ground black pepper
- ⅛ teaspoon cayenne pepper
- zest of 1 small lemon
Instructions
- Cut each of the salmon slices into 18 thin strips, about ½ to 1-inch wide. Roll each strip as tightly as possible to make a rose, and place them on a plate. Cover lightly with plastic wrap and set aside in the refrigerator.
- On a clean dry surface, carefully slice the eggs in half lengthwise. Very gently remove the yolks from each egg half and add them to a medium-sized mixing bowl.
- Spread out the "handful" of fresh dill sprigs on a large serving platter and then arrange the egg white halves on top. (The dill will keep them from wobbling.)
- Use a fork to mash the yolks, and then add the sour cream. Mash until you don't see any lumps from the yolks. Then add 2 tablespoons of the onion, tomato, chopped capers, 1 tablespoon of dill, mayonnaise, mustard, lemon juice, salt pepper and cayenne. Mix until everything is evenly incorporated.
- Add the yolk mixture to a large zip-lock bag and then cut about ¼-inch off one of the bottom corners, to turn it into a pastry bag. Gently squeeze the mixture evenly among each of the 18 egg white halves. Sprinkle the remaining 1 tablespoon of onion on top of each one.
- Remove the salmon "roses" from the refrigerator and carefully place one on top of each deviled egg, using a bit of pressure so that it's partially inserted into the yolk mixture. Add 1 caper and 1 tiny dill sprig to the center of each salmon rose, and then sprinkle them with the lemon zest.
- Serve!
NUTRITION
Kathy @ Beyond the Chicken Coop
These are stunning! I love that you've added smoked salmon and how beautifully decorated these eggs are. They will make a lovely presentation on my Easter table.
valentina
Thank you, Kathy. Hope you had a lovely Easter. 🙂 ~Valentina
Kim Lange
These are superb! I love the presentation of these deviled eggs and how you incorporated the smoked salmon into them. Perfection!!
valentina
Thank you so much, Kim! 🙂 ~Valentina
David
I’d change out sour cream for whipped cheese cream and add everything seasoning on top as well.
valentina
Hi David, that sounds delicious! I'd love to hear how you like it, if you try it. I love Everything seasoning! If you like it a lot also, you might think THIS is a fun, very different recipe. 🙂
Karen
Made these for a wine tasting party. The flavor was awesome, but the filling came out very runny. I ended up not serving them. (I did learn, however, that runny deviled egg filling can be fixed with instant mashed potato flakes!) Next time, I would not add all of the sour cream at first, but reserve some to adjust the consistency at the end. The flavor is spot on though! Thanks!
valentina
Thanks so much for sharing, Karen. I'm so sorry the yolk mixture turned out a bit too soft. I love the tip of adding the potato flakes, and sounds good to add the sour cream gradually. (It might even depend on the sour cream brand -- some are more liquid than others.) And I'm so happy you liked flavor! Cheers. 🙂
Bama
What brand of smoked salmon would you suggest?
valentina
Hi there. This is a great smoked salmon brand guide from Cooks Illustrated: https://www.cooksillustrated.com/taste_tests/1602-smoked-salmon I've used a couple of their "recommended" brands and love them. I also really like Trader Joe's Pastrami Style Smoked Atlantic Salmon. Enjoy!
David
these are gorgeous, Valentina! As my mom is no longer around, I won't be making these for Mother's Day. However, I could make them any day at all… And still think of my mom! She would've love these. Happy Easter!
valentina
That's so nice, David. I hope you like them, too. 🙂
Lucy @ Globe Scoffers
These are beautiful! What a great idea.
valentina
Thanks, Lucy! 🙂
Tina Jui | The Worktop
Happy Easter! Deviled eggs are one of my favorite foods.. such a classic oldie, but always a winner 🙂 I love all the colors in this dish, and beautiful salmon roses.
valentina
Classics are always the best, I think. I love adding new twists to them. Thank you!
Michelle @ Giraffes Can Bake
Wow these are gorgeous! I would definitely want these at any Easter brunch I attended. And I love the idea of serving them on Mother's Day - the UK's Mother's Day was at the beginning of this month though, we'll have to have an extra one!
valentina
Thank you, Michelle! I hope you try them. 🙂
Sara | Belly Rumbles
These are the best looking deviled eggs I have ever seen!
valentina
You made my day! Thank you!